The very essence of Cointreau liqueur is concentrated in one main ingredient: the orange peel. It is this natural raw material that gives Cointreau its balanced flavour and rich aroma. Today, orange production is increasingly threatened by a number of factors, such as climate change and various diseases. In response to these challenges, Cointreau is committed to using only ingredients of natural origin, supporting certified agricultural practices and innovating to preserve ecosystems.
Preserving what is precious
RAW MATERIALS
RAW MATERIALS
Cointreau sources its sweet and bitter orange peels from committed growers in a range of countries such as Brazil, Spain, Ghana and Tunisia. Together, we are transitioning to more soil-friendly growing methods, in line with our Environmental Charter. By 2025, Cointreau is aiming to source exclusively from certified orange suppliers, with a target of 100% certified cultivation.
A Quality Charter has been drawn up which sets out our requirements for agricultural raw materials, and each variety of orange (peel and essence) is now subject to precise specifications stipulating the requisite physical and chemical parameters to guarantee optimum quality.
Current Oranges sourcing
Supporting our producers
Supporting our producers
What is Cointreau doing to support agricultural producers?
Our priority is to ensure that our supplier partners respect standards of working conditions, hygiene, safety and business ethics. This is the purpose of our specifications, which apply to all our partners worldwide. Every two years audits are carried out by trusted third parties or by ourselves, to assess practices and facilities. These audits cover suppliers in countries such as Brazil, Spain, Ghana, Tunisia and Morocco.
What measures are you taking to drive positive change in agricultural practices?
We use the international Sedex platform to identify and manage potential CSR risks among our suppliers. Sedex allows us to pool audits, enabling us to concentrate our efforts on producers presenting a high level of risk. These suppliers are then monitored closely, with detailed analyses and tried and tested suggestions for improvement. This rigorous approach enables me to select the highest quality ingredients to create our liqueur, while at the same time encouraging more responsible and sustainable growing practices.
CAROLE QUINTON,
Master Distiller, Maison Cointreau
“I have the privilege of preserving Édouard Cointreau’s legacy, whilst
preparing for the future.” Carole Quinton, Master Distiller
INRAE
INRAE
How does evaluating the genetic diversity of orange and bigarade trees guarantee the quality of Cointreau liqueur and preserve biodiversity?
Evaluating the genetic diversity of oranges and bigarade trees enables us to understand the influence of different varieties on the aromas of the essential oils that are a key component of Cointreau liqueur. Aromatic variations between varieties may be subtle, but they can significantly impact the sensory profile of the product. In addition, high-yielding varieties lead to reduced production costs. Greater diversity also means increased resistance to diseases such as Huanglongbing*, and allow for innovative grafting strategies that preserve crops and guarantee consistent flavour. Assessing genetic diversity therefore helps to maintain biodiversity by selecting and conserving specific varieties.
How does your partnership with INRAE assist Cointreau in its preparation processes?
The partnership with INRAE has led to advances such as the optimisation of orange peel drying and preservation. A previous CIFRE thesis (2019-2022) showed that inappropriate storage conditions degrade the quality of essential oils. This work gave rise to a number of practical applications for Cointreau, in the form of adjustments to preserve quality and yield.
FRANÇOIS LURO,
Head of Research, INRAE
CIRAD
CIRAD
How has CIRAD-INRAE research improved the preparation of raw materials for Cointreau?
The CIRAD-INRAE collaboration has led to the optimisation of post-harvest processes, in particular the drying and preservation of citrus peels. Our studies have shown that inappropriate conditions lead to a rapid deterioration in aromatic qualities. The adjustments we recommend will improve the preservation, essential oil yield and quality of the citrus peels, thereby strengthening the production chain.
What are the benefits of working with a leading centre of expertise like INRAE Corsica, which is home to 800 varieties of citrus fruit?
The centre is home to a uniquely rich genetic pool and invaluable varietal resources. It is used to assess specific characteristics such as aromatic composition, disease tolerance and essential oil yield. This genetic diversity is essential for innovation, adapting growing practices and responding to environmental challenges.
What are the objectives of the CIRAD programme in Guadeloupe to combat Huanglongbing (HLB)?
Our programme in Guadeloupe aims to find natural solutions to protect citrus fruit against Huanglongbing (HLB), a devastating disease caused by a bacterium that clogs the phloem vessels. Cointreau’s support is enabling us to explore strategies such as the use of tetraploid bigarade trees combined with diploid rootstocks. These combinations maintain the productivity of orchards for up to 15 years. Simultaneously, optimised agronomic protocols (nutrition, irrigation) keep symptoms to a minimum and guarantee fruit that meets aromatic requirements.
RAPHAEL MORILLON,
Researcher, CIRAD
